Stir-fried chicken with chillies & basil
A Thai dinner. Ready in about 46 minutes. Difficulty: medium.
- 21 minPrep (about)
- 25 minCook (about)
- 46 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1.2 lb chicken Shopping tip: Boneless thighs or breast, sliced thin.
Fresh & other
- 4 tbsp garlic
- 4 tbsp shallots
- 4 red chiles Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- 2 ½ tsp sugar
- Handful basil leaf Shopping tip: Fresh leaves, not dried. Thai basil is best; regular basil works.
Sauces & oils
- 2 ½ tbsp vegetable oil
- 2 ½ tbsp fish sauce
- 2 ½ tsp soy sauce
How to make it
Steps in our own plain words.
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Heat a wok or big frying pan until it is very hot.
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Add 1 ½ tbsp of the oil.
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Wait until it is very hot.
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Add the chicken.
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Mix-fry over high heat for 8-10 min, until browned all over.
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Take the chicken from the pan using a slotted spoon.
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Set aside.
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Reheat the wok.
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Add the remaining oil.
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Toss in the garlic and shallots.
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Stir fry for 3 minutes, until golden.
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Return the chicken to the wok.
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Add the sugar, dark soy sauce, fish sauce and chillies.
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Mix fry over high heat for a further 8-10 min until the chicken is cooked through.
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Stir in the basil leaves.
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Serve at when.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
More chicken recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.